How to make it

  • Boil the potatoes in water for 15 minutes. Remove the potatoes and set aside for 10 minutes. Slice potatoes in half and scoop the flesh into a large bowl; save skin boats. In a saucepan, warm the butter, sour cream, salt and pepper. Add the warmed mixture to the potato flesh and set aside. Roast the jalapenos until the skin is black on all sides, then place in a Ziploc bag to rest for 10 minutes so the skin fully lifts off the pepper. Peel off the black skins and remove the seeds and stem. Chop the roasted jalapenos and scallions and combine with the potato flesh. Spoon or use a Ziploc bag with hole cut into corner to pipe filling into shells. Top each with grated cheese & bacon and bake in the oven at 325 degrees F. for 10 minutes. Garnish with thin slices of jalapeno.

Reviews & Comments 8

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  • doubled 3 years ago
    WOW! I will need to try this with my salt potatoes. Once again you have my full attention with your recipes.
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  • superfoodman 3 years ago
    Super good!
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  • cuzpat 3 years ago
    A very high 5!!
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  • goodeat 3 years ago
    Five forky award!
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  • 22566 3 years ago
    Hi Shandy,
    These look and sound wonderful.
    Thank-you
    Kind Regards
    Joyce
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    " It was excellent "
    jkirk ate it and said...
    Twice baked are one of my favorites!
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  • valinkenmore 3 years ago
    Great one Shandy!
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  • wynnebaer 3 years ago
    Oh yeah!!!....I can see me making these real soon.
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  • kristopher 3 years ago
    LOVE this little guys. Awesome post, as per usual, Shandy!
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